Black Grape Prosciutto Pizza with Arugula and Toasted Pine Nuts

In Edmonton there is this magical little place called the Italian Centre Shop and it is one of my favorite places to go for fresh sliced meat and cheese. Walking the fresh deli and produce section always stirs inspiration for new pizza flavor combinations and my latest trip was no exception. This pizza was delicious; salty, sweet and fresh. It is now an absolute staple in my home made pizza repertoire.

Black Grape Prosciutto Pizza with Arugula and Toasted Pine Nuts

Fresh pizza dough

Fresh made pesto

Black grapes

200 grams fresh sliced prosciutto

Fresh parmesan reggiano

Baby arugula

1/4 cup toasted pine nuts

Honey

Salt & Pepper

Preheat the oven to 450 degrees and place the baking pan or baking stone in the oven to preheat as well. Dust the counter with semolina flour, stretch and roll the dough out very thin and to the desired size. Let it rest while you prepare the pesto.

Fresh Pesto

1 cups packed fresh basil leaves

1-2 cloves garlic

2 tablespoons toasted pine nuts

1/3 cup extra-virgin olive oil

1/4 cup freshly grated parmesan cheese

Chop the basil, garlic, and toasted pine nuts in a food processor. Slowly add the oil and pulse until smooth. Mix in the parmesan and season with salt and pepper to taste.

Once the oven is preheated, pull the baking pan out and place the shaped dough on the hot pan. Spread the pesto across the entire surface of the dough followed by mounds of prosciutto, a handful of sliced black grapes and a sprinkling of toasted pine nuts. Bake at 450 degrees until the crust is golden brown. Slide the pizza onto a cutting board and top with fresh arugula and thin slices of parmesan. Immediately prior to serving, warm a tablespoon of honey and drizzle very sparingly across the entire pizza. Top with fresh cracked pepper, slice and serve!

I paired my pizza with a glass of sparkling lemonade muddled with fresh slices of black grape for a perfectly fresh summer evening meal.